guacamole with onion, tomato, garlic, lime, mango, jalapeño, cilantro, salt, and pepper served with jicama

“Everything but the Chip” Guacamole

It’s guacamole. What more do I need to say?

This guacamole was born as a pot luck contribution for work. I always try to bring something healthy since there’s no shortage of unhealthy treats. On this particular occasion I brought guacamole because even though I consider it to be healthy, I knew everyone would enjoy it.

Its LOADED with all the traditional things you think of for guacamole plus more! Not that regular guacamole isn’t good (I mean, any guacamole is a win in my book), but why wouldn’t you put all the things in it?!

The thing that sets this guacamole apart is the mango! It provides just a hint of unexpected sweetness that contrasts the kick from the jalapeño and onion.

I’m still trying to figure out how the hell to easily cut a mango, so if you have any tips let me know! I stand the mango up vertically and cut into it offset from the center. The seed isn’t round (its more of an oval) so although you can’t cut down the center if you cut just to the side of the center you can get a good chunk of mango. From there, I scoop out the mango essentially peeling off the rind. Does that make sense?!

Once you’ve figured out that conundrum, its really just a chop and mix situation for everything else! It couldn’t be easier! I do recommend giving it a good dose of salt (mostly because I love some saltiness), but it makes a HUGE difference in the taste!

Serving Suggestions:

  • Siete Foods makes an amazing paleo, grain-free tortilla chip. I’m a big fan of the nacho flavor but they also have sea salt, lime, ranch, etc. and you can grab some at Publix or Thrive Market!
  • Ever heard of jicama? If you haven’t, what are you doing with your life? It curiously tastes like a sugar-free apple but its a root vegetable and when peeled and sliced thinly it makes for a perfect dipping vessel for guac. Most grocery stores will have them in the produce department.
  • I also love red bell peppers for guac dipping. They give enough of a crunch to remind me of a chip, but are a healthier and low carb option if that’s what you’re about.

“Everything but the Chip” Guacamole

This guacamole has so much flavor! It’s sweet, spicy, and savory and packed with all the fixings. 
Prep Time 10 mins
Course Appetizer, Side Dish
Servings 8 servings


  • 4 avocados
  • 1/4 cup purple onion
  • 1/4 cup tomato
  • 1/4 cup mango
  • 1/4 cup cilantro
  • 1 tbsp jalapeno
  • 2 cloves garlic
  • 1 lime
  • salt & pepper to taste


  • Cut the avocados in half, put, and scoop out the avocado into a bowl. Smash the avocado with a fork until smooth.
  • Finely chop the onion, tomato, mango, cilantro, jalapeño, and garlic and add to the bowl. Reserve some of the mango, onion, and cilantro for garnish.
  • Add juice of one lime.
  • Add salt & pepper to taste.
  • Mix all ingredients together.
  • Garnish with the remaining mango, onion, and cilantro. Serve with jicama chips. 


Storage Tip: Store in a container with plastic wrap pressed down on the guacamole so that no air is left between the plastic wrap and the guacamole.

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